Mary Berry's Christmas chutney

Mary Berry's Christmas chutney

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(113 ratings)

Takes about 2½ hours

More effort

Makes about 2.5kg/6lb
A perfect match for cheese and cold meats, and delicious in turkey sandwiches

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 900g tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 red peppers, 1 large aubergine and 1 green pepper (total weight of about 900g/2lb)



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 700g onion, peeled and fairly finely chopped, by hand or in a food processor



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 fat cloves garlic, crushed



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 350g granulated sugar
  • 300ml/½pint white wine vinegar or distilled malt vinegar
  • 1 tbsp salt
  • 1 tbsp coriander seeds, crushed
  • 1 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp cayenne pepper


  1. Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.

  2. Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.

  3. Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.

  4. Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.

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Comments, questions and tips

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9th Nov, 2013
If following the recipe above, what liquid have you all used in which to simmer the ingredients given the vinegar goes in later?
17th Nov, 2013
Hi GrumpyofEssex, I thought the same as you, but hoped that the high water content of the vegetables would be enough. Luckily it was! You definitely don't want to go adding anymore water as it does take a lot longer to simmer down than stated. Also this made 5 Tesco Value Lemon Curd sized jars for me. (22p a jar, bit wasteful but so much cheaper than buying Kilner!)
16th Nov, 2013
I'd like to know this too why doesn't it say?
19th Oct, 2013
Have just made this for the first time and it tastes great already! It does take a while longer to cook down but I think I might be making some more before Christmas! thanks for tip re using marrow, as I have just got a big one to use up. Lovely tangy chutney, and I cannot wait for it to mature.
30th Sep, 2013
I made this last year for Christmas presents and it went down really well. This year I used up my green tomatoes (instead of buying ripe ones) and a marrow (in place of the aubergine) and it's come out just as lovely so it's a great recipe to use up leftover veg this time of year! Highly recommend. It does take longer than half an hour to cook down properly though, I left it for about two hours this time.
alanjns's picture
29th Sep, 2013
I have just made this and, as there is just the two of us, I halved the quantities of the veggies and left the spices the same as stated. It smells great and mine reduced really well. Looking forward to trying it in a month. I was expecting to get around 3lbs of chutney but I got three 235g jars.
alanjns's picture
27th Oct, 2013
Well it's been a month and I've just opened a jar for a sneaky pre Christmas taster! It's great, if I do say so myself! It has a lovely, spicy after kick. Doesn't blow your head off though, now wishing I hadn't halved the quantities!
18th Sep, 2013
Made this as a gift last christmas, since then i have had to make batches every few months as my husband (who has always hated all chutneys) gets very upset if we run out. I know its a christmas reciepe but it tastes great on burgers over the summer too. Definitly halve the cayenne pepper unless you like your chutney to have a kick.
15th Sep, 2013
Amazing! Just made a batch today, perfect for Xmas! Had to keep a jar to eat straight away as my husband couldn't wait 4 weeks. I did half the cayenne paper as advised, but still has a good kick to it. Highly recommended.
3rd Aug, 2013
This is perfect not just for Christmas but all year round! I have made three batches of the chutney and as soon as I have made them my family have put their orders in. Would certainly recommend


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